WEST SHORE CAREER AND TECHNICAL DISTRICT LAKEWOOD HIGH SCHOOL 1400 FRANKLIN BOULEVARD LAKEWOOD, OHIO

Transcription

1 Course of Study for Food Production, Management, & Restaurant Services (CULINARY ARTS/PROSTART) Subject Code: CTEPD 053 WEST SHORE CAREER AND TECHNICAL DISTRICT LAKEWOOD HIGH SCHOOL 1400 FRANKLIN BOULEVARD LAKEWOOD, OHIO

2 TABLE OF CONTENTS CULINARY ARTS/PROSTART WEST SHORE CAREER-TECHNICAL EDUCATION DISTRICT Acknowledgements... Approval of Board. Recommendation of Advisory Committee Lakewood City Schools Mission/Vision Statement... Career-Technical Goals... Program Design... Junior Scope & Sequence... Curriculum Mapping Junior Year... Senior Scope & Sequence... Curriculum Mapping Senior Year... Student Assessment Policy...

3 ACKNOWLEDGEMENTS CULINARY ARTS/ PROSTART WEST SHORE CAREER-TECHNICAL EDUCATION DISTRICT Sincere appreciation goes to the following individuals for their assistance and cooperation in preparing this Career & Technical program s course of study. The Lakewood Board of Education Dr. David Estrop, Superintendent of Lakewood City Schools Dr. William Wagner, Principal of Lakewood High School Mrs. Linda Thayer, West Shore Career and Technical Director Mrs. Cynthia Karger, West Shore Career and Technical Supervisor Mrs. Donna Richmond, Instructor, Kent State University Mrs. Martha M. Nagele, Course Instructor And the Advisory Committee: Name, Title, Company/School For their helpful suggestions and encouragement, we recognize all former Culinary Arts/ProStart students.

4 RECOMMENDATION BY CAREER & TECHNICAL ADVISORY COMMITTEE CULINARY ARTS/ PROSTART WEST SHORE CAREER-TECHNICAL EDUCATION DISTRICT The Career-Technical Advisory Committee of the Culinary Arts/ProStart Program, West Shore Career-Technical Education District, has reviewed this course of study and recommends it for use as the foundation for instruction in classroom, laboratory, and cooperative occupational experiences. The developer of the course of study has considered local labor market needs and the school district s ability to offer specialized programs. The competencies found in the Specialization Integrated Technical Academic Competencies and the Core Integrated Technical Academic Competencies for this program have been reviewed and accepted as being congruent with our school district s philosophy and student out come measures. Additional competencies related to the local restaurant services field have been incorporated into the course of study. We believe that this course of study adequately and correctly focuses upon the development of technical competencies, attitudes, values, and appreciations critical to successful employment in the hospitality, culinary arts field. The Culinary Arts/ProStart Advisory Committee recommended this course of study on. (Date) Committee Member Name Business Name Business Name Business Name Business

5 RESOLUTION CULINARY ARTS/ PROSTART WESTSHORE CAREER-TECHNICAL EDUCATION DISTRICT WHEREAS, the Culinary Arts/ ProStart Advisory Committee of the Lakewood City Schools has reviewed the Culinary Arts/ProStart Course of Study, and WHEREAS, the course of study is based upon the Ohio Department of Education Specialization and Core Integrated Technical and Academic Competencies, and WHEREAS, the Culinary Arts/ ProStart Advisory Committee has reviewed these competencies and has edited competencies to address local labor market needs, and to acknowledge the school district s ability to offer specialized programs, NOW, THEREFORE, BE IT RESOLVED, in accordance with the superintendent s recommendation, that the Lakewood City Schools adopt the Culinary Arts/ProStart Course of Study. Approval date: Superintendent Board President

6 MISSION/VISION STATEMENTS CULINARY ARTS/PROSTART WEST SHORE CAREER TECHNICAL EDUCATION DISTRICT Mission of Lakewood City Schools In partnership with our families and community, Lakewood City Schools will develop responsible citizens, who are critical and creative thinkers, committed to life-long learning, invested in a diverse society, and prepared for technological and global opportunities. Lakewood City Schools Vision Statement In recognition of the need of the community for Life Long Learning, the Lakewood City School District will become the primary provider of academic services for all learners ranging in age from Pre-Kindergarten Children through Adults. In addition, the school district will enhance academic services through improved coordination of social and medical services in partnership with our community and other educational institutions.

7 PROGRAM DESIGN CULINARY ARTS/ PROSTART WEST SHORE CAREER-TECHNICAL DISTRICT Program Philosophy We believe the Culinary Arts/ ProStart program should prepare all students to become effective and responsible workers as they enter positions in the culinary and hospitality fields. The knowledge and skills that they take with them should help to guarantee the students more responsible and lucrative jobs which should lead to a satisfying career and rewarding future. We believe that the skills that the students will earn in their time learning about, practicing, preparing and serving products for sale will practically equip them for a challenging and ever changing field hospitality and foodservice. We believe that the experience of real world interaction with customers, staff and each other will provide students with an opportunity to increase their sensitivity to others in a workplace environment. We believe in creating an atmosphere of mutual respect and personal responsibility will provide students a strong foundation of proper workplace and social behavior. We believe that the Culinary Arts program can develop in students the attitudes, good work ethics, interpersonal skills, honesty, and dependability that the professionals in the hospitality and restaurant field feel are necessary in their field of work. These qualities will be beneficial to the students in whatever area they choose as a future career. We believe that membership in FCCLA (Family, Career and Community Leaders of America) is desirable and can promote leadership and a sense of belonging to the students. The opportunity to participate in skill events and team competitions in ProStart or FCCLA allows students to use their knowledge and skills in a competitive manner. This helps them strive for more perfection in their basic and advanced skills and performance. We believe that by challenging students in the area of competition in FCCLA and ProStart events will provide an opportunity for comparing and Program Goals

8 Culinary Arts students will gain skills and knowledge crucial to the students successful movement into the food production and management industry. The students will receive handson training in all areas of food production and management including, kitchen and dining room manager, chef, cold food or garde manger, dessert or pastry prep, dish washer, knife skills, food presentation and other special functions. 1. Develop competencies for entry level positions in the highly diversified field of food production and management. 2. Continuously improve and upgrade the program to meet the changing needs of the industry and the students themselves. 3. Develop leadership skills needed to be successful in the food service arena. 4. Improve the necessary communication skills requested by employers for students in the world of work. 5. Focus on lifelong learning and needs of all students. 6. Work to utilize all educational opportunities both in the school district and in the community using all current and new resources as available. 7. Provide instruction in entrepreneurship to assure student employability. 8. Broaden the scope of career education experience for each student. 9. Provide a program of academics in all areas including mathematics, science, and language arts to help students develop and be successful in OGT tests. 10. Arrange for and place students in mentorship opportunities in the community at legitimate restaurant establishments.. Overview of Program

9 The Culinary Arts/ ProStart I and II courses are part of a two-year program designed for 11 th and 12 th grade students who are interested in pursuing a possible career in culinary arts, pastry arts, or hospitality management and a host of associated similar careers. Students can seek further education upon graduation at a technical, two-year, or four-year college. The program is based on the Culinary Arts and Food Service Management Integrated Technical and Academic Competencies (ITACs) by the Ohio Department of Education and the ProStart curriculum designed by the National Restaurant Association. The curriculum is the result of comprehensive review and refinement and combining of the ProStart and state competencies. Students are required to apply for a position and become employed in the restaurant business during their senior year. They will work with a mentor in a mentorship capacity for 13 to 15 hours a week to experience all areas of the restaurant with a goal of 400 hours in order to apply for the ProStart certificate. Along with the 400 hours, students will be required to pass two tests and meet other requirements in order to earn the ProStart certification. Many colleges offer articulation agreements where the students may skip basic culinary or hospitality courses as they begin their studies at the college level. Students may also qualify for early placement during their senior year. The program encourages project-based learning through a classroom business called Ranger Catering. Projects are completed and simulate a catering company that the students run and carry out. Students enrolled in the Culinary Arts/ ProStart program participate in the student organization FCCLA or Family, Career, and Community Leaders of America and have the opportunity to compete in events at the local, regional, and state levels as well as the state ProStart competitions. An advisory committee comprised of representatives from business and industry, program graduates, and academic representatives from college and high school meets twice each year to provide input and guidance for this program Population Served The Culinary Arts/ ProStart courses are open to students who have taken and passed a prerequisite of one class from the Nutrition and Wellness courses. The students will take the Culinary Arts I/ ProStart I as 11 th graders and the class meets two periods a day for one year and is worth two credits. The Culinary Arts II/ ProStart II course is open to students who have successfully passed Culinary Arts I/ ProStart I and are in the 12 th grade. The class meets three periods a day and earns three credits. Housing of the Program The Culinary Arts/ ProStart program needs a classroom, laboratory (includes kitchen, pantry or store room, dishroom, and dining room) Locker rooms would be useful in order for students to change into their uniforms. A loading dock and ability to accommodate deliveries would be

10 much needed. Commercial equipment such as refrigeration, ice machine, stoves, ovens, warmers, flat tops, fryers, broilers, coffee machines, as well as dining room furniture and accessories are needed. Blackboards, bulletin boards, carts, computers all are necessary for effective instruction. Tables and either stools or chairs are necessary for the related portion of the courses. Some accommodations may be necessary for handicapped students Supervisor of the Program The teacher(s) of the Culinary Arts/ ProStart program report directly to: 1. The West Shore Career-Technical Director 2. The Principal of Lakewood High School Occupations Addressed High School Exit Careers Associate Degree Exit Careers Baccalaureate Degree Exit Careers Prep Cook Restaurant Assistant Sous Chef Manager Cold Kitchen Prep Cook Food and Beverage Director Pastry Chef Banquet Manager Expeditor Server/Dining Room Manager Events Services Manager Food Runner Line Chef Regional Manager Basic Program Operation The Culinary Arts/ ProStart courses are taught five days a week for either 2 or 3 periods a day. Culinary Arts II/ ProStart II students sometimes attend class 3 days a week and two days they leave the building to go to work. Culinary Arts I/ ProStart I students attend class five days a week, two periods a day. Related classes are usually held on Mondays and laboratory classes are scheduled other days, when catering jobs dictate that they must cook. Instructional techniques include: classroom lessons, laboratory projects and experiences including cooperative projects, field trips, guest chefs, projects, technology, community involvements in benefits and culinary activities. Class develops culinary skills, reading practice, cooking vocabulary, serving techniques, cooperative teamwork, and a healthy work ethic and positive attitude. Field experience and/or early placement

11 A job and mentorship experience is part of the course requirement of the Culinary Arts II/ ProStart II class. In-school food preparation and serving experience is the preparation for the out of school occupational experience and is part of the curriculum of the Culinary Arts I/ ProStart I course. Students can job shadow during the first year in one or more fine dining restaurants. Field trips to restaurants, purveyors, trade shows can contribute to experiences. Early placement can be arranged for seniors in their second semester if they meet the criteria determined by the West Shore Career and Technical District. Performance Measures Pass the OGT (or Proficiency) 90% post program placement with 66% transition to post-secondary education 95% participation in CTSO 100% receive Career Passport 95% student attendance Articulation Agreements Articulation agreements have been developed between West Shore Career and Technical District and Cuyahoga Community College as well as many other two and four year colleges. There is on-going dialogue following the established process and procedures between our school and each participating post-secondary institution to develop and maintain articulation agreements. The procedure can include post-secondary options, waiver of classes or other formats providing timeshortened or advanced skill associate degree paths. Integrated Academics Academics such as math (food service math), science, English, and communication concepts are considered essential and integral parts of the program. Technology Technology is an exciting and evolving part of the Culinary Arts /ProStart program. Computer hardware and software should be obtained and maintained as state-of-the-art both for business record keeping and ordering and for dining room wait-staff point of sale ( POS) experience. Instructional delivery of curriculum and research through technology is useful in this course. Student Leadership The program encourages participation in FCCLA (Family, Career, and Community Leaders of America) as an integral part of the in-school instructional program and also

12 encourages students to participate in the ACF (American Culinary Federation) as student members to allow networking and leadership opportunities in the community and state and national level if they pursue more involvement. Critical Thinking and Decision Making Students develop the use of critical thinking skills and making wise decisions as an integral part of classroom instruction and laboratory learning activities. They learn decision making in a practical setting with guidelines set forth by the industry through the lessons of ProStart. Statement of Modification Modifications will be made for students who have an IEP according to the recommendations found within the plan and with intervention from student services. Disclaimer Statement This Course of Study conforms to all federal, state and local laws and regulations including Title IX and non discrimination against any student because of race, color, creed, sex, religion, citizenship, economic status, married status, pregnancy, handicap, other physical characteristics, age or national origin. This policy of nondiscrimination shall also apply to otherwise qualify handicapped individuals.

13 Medical Office Management TCP Core Instructional Units 1. Career Development for Business 2. Professional Effectiveness 3. Business Economics 4. Business Communications 5. Accounting 6. Computation 7. Business Law 8. Technology 9. International Business 10. Management 11. Marketing 12. Entrepreneurship Medical Office Management Instructional Units 1. Professional Development and Networking

14 2. Communication Skills 3. Front Office Management 4. Financial Functions Front Office 5. Insurance Claims Management 6. Medical Office Ethics 7. Mid-Level Office Management 8. Financial Operations Management 9. Human Resources Management 10. Marketing 11. Information Systems Management 12. Risk Management 13. Organizational Management 14. Clinical Operations Management Scope and Sequence List the TCP competencies, ITACS, or OCAPS both junior and senior years Terminal Performance Objectives (TPO) for each competency Curriculum map each for junior and senior year Unit Projects All Terminal Performance Objectives shall include: Who will learn What will they learn Conditions under which learned (resources/materials) To what degree will they learn (measurable) TCP (Indicate if you are using the OCAPS, ITACS, or TCP s) Instructional Unit 1: Career Development in Business Unit Project Title Career Research Project The students will research the history of business operations from Pioneer days to today s ecommerce internet trading. Activity Description Resources Assessment Other Content Areas 1. Research English/Research B, C Utilize the internet for research 2. Product/Process English/Research

15 3. Presentation to an authentic audience E (communicate findings) English/Communications F, E TPO: Given appropriate classroom resources, students will demonstrate knowledge of Competency 1.1: Demonstrate knowledge of the history of business operations Key Indicators: Describe history of business Compare/contrast current business practices with those of the past twentieth century Explore careers within the field of business and management TPO: Competency 1.2: Identify desirable personal behavior important to businesses Key Indicators: Describe personal behavior terms (e.g., trait, physical traits, mental traits, emotional traits, dependability, industriousness, honesty and integrity, loyalty, positive attitude, interest and enthusiasm, adaptability, initiative, creativity, self-control, self-confidence, empathy, assertiveness, leadership, cooperativeness, orderliness) Identify categories of personal behavior Describe interdependence of personal behavior Describe types of desirable personal behavior in business Describe steps that can be taken to change undesirable personal behavior Maintain appropriate personal appearance Maintain positive attitude Show empathy for others Demonstrate interest and enthusiasm, responsible behavior, honesty and integrity, initiative, and self-control TPO: Competency 1.3: Assess personal interests and skills needed for success in business Key Indicators: Describe personal characteristics (e.g., realistic, investigative, artistic, social, enterprising, creative) Assess strengths and weaknesses Explain reasons for assessing personal interests and skills Discuss the importance of objectivity in personal assessment TPO: Competency 1.4: Set personal goals Key Indicators: Describe goal-setting terms (e.g., goals and short- and long-term goals) Describe benefits of setting goals Demonstrate steps for setting goals

16 TPO: Competency 1.5: Explain the need for employee development Key Indicators: Explain benefits associated with the continuing education for employees Identify types of training provided by companies for their employees Identify external sources of employee training Explain types of external training available to employees Describe occasions when employees need training TPO: Competency 1.6: Explain potential career advancement patterns for jobs Key Indicators: Describe occupational terms (e.g., job, career, occupation, job promotion, seniority) Explain value of entry-level job positions Identify reasons promotion opportunities arise Explain why change may be necessary for workers to advance Compare/contrast promotion opportunities among occupations and various business career pathways

17 Scope and Sequence Sample Junior Level Program Week Technical Content Academic Connection Semester Exams Semester Exams

18 Senior Level Program Week Technical Content Academic Connection Semester Exams Semester Exams

19 Student Assessment Policy CULINARY ARTS/PROSTART WEST SHORE CAREER-TECHNICAL EDUCATION DISTRICT The student shall perform competencies and competency builders in a manner acceptable to the business community. The standards set for these competencies are recommended by the advisory committee members and local employers in the community and evaluated by the teacher following these guidelines. Competencies will be identified which must be mastered in order to receive credit for the course. In order to measure the progress of each student in the program and to measure the effectiveness of the total program, the following procedures will be used: Pretests Post Tests Teacher observation and assessment Journals Portfolio Class discussions Skill testing Project development Daily grades Lab performance Board-adopted rules and regulations for early placement ProStart certification and ServSafe certification that students can achieve Work-based Learning and internships with mentors Measurement of learning will be an ongoing activity with emphasis on laboratory activities and competency improvement. Evaluation will be accomplished through pre-assessment of students skills, frequent formative assessment, both visual and written, and summative evaluation to determine the mastery of competencies. Formative assessments that are conducted during instruction help the teacher make necessary instructional adjustments. The instructor may decide to alter instructional materials and methods if students are experiencing difficulties in learning what is being taught. All evaluations are in the form of points received out of points possible. A percentage is then calculated and a letter grade is assigned. Progress reports on all students are mailed to parents on mid-term of each grading period. Grading Scale % = A 80-89%=B 70-79%=C 60-69%=D 59% or less=f

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